Little Gianduja Nests

Ingredients:

• 200g gianduja chocolate
• 50g unsalted butter
• 150g digestive biscuits
• 100g hazelnuts, peeled and chopped
• 1 tbsp honey

Instructions:

1. Melt the gianduja and butter together in a heatproof bowl over a pan of simmering water or in a microwave. Stir until smooth and set aside.
2. Crush the biscuits into fine crumbs using a rolling pin or a food processor and mix them with the chopped hazelnuts.
3. Pour in the honey and the melted gianduja and stir well until all the crumbs are coated with chocolate.
4. Spoon the mixture into mini muffin cups or on a flat tray lined with parchment paper to create little nests of around 5 cm diameter and 2 cm high. Use the back of a teaspoon to make a small indentation in the centre of each nest.
5. Chill in the fridge for at least an hour or until solid.
6. Serve as a sweet treat or dessert at room temperature or straight out of the fridge, optionally filled with whipped cream or a dollop of hazelnut spread on top.

Verdict and Serving Suggestions:

These little gianduja nests are incredibly delicious and easy to make, with a nutty, chocolatey and sweet flavour that will delight any gourmet. They are perfect as an indulgent snack or a dessert with coffee, and can be customized with different toppings or fillings such as fresh fruit or caramel sauce. The recipe yields around 20-25 nests depending on the size, and can be stored in an airtight container in the fridge for up to a week.